Drunken Stir-Fried Beef with Green Beans

Randy Mayor; Jan Gautro

Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.

Yield: 5 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 41%
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 20.2g
  • Carbohydrate: 10g
  • Fiber: 1.4g
  • Cholesterol: 45mg
  • Iron: 2.7mg
  • Sodium: 1100mg
  • Calcium: 50mg

Ingredients

  • Drunken Paste:
  • 1/2 teaspoon kosher salt
  • 7 garlic cloves, minced
  • 1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
  • 2 teaspoons coarsely chopped galangal or peeled fresh ginger
  • 1 tablespoon chopped peeled fresh lemongrass
  • 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
  • Stir-fry:
  • Cooking spray
  • 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
  • 2 cups (1-inch) diagonally cut green beans
  • 1 cup quartered cherry tomatoes
  • 1 tablespoon sugar
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon cider vinegar
  • 1 cup Thai basil leaves

Preparation

  1. To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
  2. To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
  3. Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).
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